Nutrition and Mental Health

Abstract

This research study was focused on the barriers mental health clients experience to consuming a plant-based diet. The research participants included seven clients at an outpatient mental health clinic consisting of different diagnoses, races, and ages. A multi-method approach was utilized with the use of a nutritional survey followed by a semi-structured interview. Six of the seven participants consume a poor diet per the nutritional assessment. When asked the barrier(s) to consuming a healthy diet, five participants expressed lack of interest and another participant reported lack of resources. Further research is recommended in this area.